The chocolate flavor is composed by many compounds whose formation depends on the genetic background and environment where cocoa is grown, as well as processing operations that begin on the farm and continue in the industries that process cocoa and chocolate. Cocoa production in Brazil suffered a sharp decline in the last two decades, due to a disease knowing as �witch broom disease� (Moniliophtora perniciosa). Trying to overcome this problem, cultivars resistant to fungus were obtained. Thus this study was carried out to evaluate the antioxidant capacity, phenolic compounds profile and mycotoxins (aflatoxin and ochratoxin) content from new cacao cultivars resistant to 'witch broom disease� that were monitored during fermentation. Fruits of the new cocoa cultivars (SR162 and PH16), both resistant to �witch broom disease�, were studied and compared to conventional cocoa.

Functional foods and food security: Cocoa mass and chocolates produced from "Witch Broom Disease” resistant cultivars of Brazil

243rd National Meeting (2012)

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